Ingredients
Enchiladas:
• 1 lb ground beef (lean)
• 2 medium sweet potatoes, peeled and diced
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 cup frozen or canned corn (drained if canned)
• 1 cup black beans (optional)
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
Homemade Enchilada Sauce:
• 2 tbsp olive oil
• 2 tbsp all-purpose flour (or gluten-free flour)
• 3 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon (optional, for depth)
• 2 cups chicken or vegetable broth
• 6 oz tomato paste
• 1 tsp apple cider vinegar (optional, for brightness)
• Salt and pepper, to taste
Instructions
1. Make the Sauce:
1. Heat olive oil in a saucepan over medium heat.
2. Stir in flour and cook for 1-2 minutes until slightly browned.
3. Whisk in chili powder, cumin, garlic powder, onion powder, smoked paprika, and cinnamon.
4. Gradually add broth, whisking to combine.
5. Stir in tomato paste and let the sauce simmer for 5-7 minutes until thickened.
6. Add apple cider vinegar, then season with salt and pepper. Set aside.
2. Prepare the Filling:
1. Preheat the oven to 375°F (190°C).
2. Boil or steam the sweet potatoes until just tender (about 8-10 minutes), then drain.
3. In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
4. Add onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper to the beef. Cook until the onion softens (3-5 minutes).
5. Stir in the cooked sweet potatoes, corn, and black beans (if using). Adjust seasoning.
3. Assemble the Enchiladas:
1. Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
2. Warm the tortillas to make them pliable (microwave for 20-30 seconds).
3. Place one layer of tortillas and cover with the ground beef, followed by a layer of sweet potatoes.
4. Place another layer of corn tortillas over the sweet potatoes and cover with a layer of corn, then beans.
Pour the enchilada sauce over the rolled tortillas, covering them evenly.
5. Sprinkle remaining cheese on top.
4. Bake:
1. Cover with foil and bake for 20 minutes.
2. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly browned.
Serving Suggestions
• Garnish with chopped cilantro, diced avocado, or a dollop of Greek yogurt/sour cream.
• Serve with a side of Mexican rice or a fresh green salad.
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